I reimagined Rainbow Summer Rolls with layers of crisp vegetables and a ginger tahini dressing that hides an unexpected savory twist.

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I keep coming back to these Veggie Wraps because they feel like a tiny rebellious meal: light yet oddly satisfying. The ginger in the dressing wakes up everything with a sharp, fresh kick while tahini gives a nutty, creamy backbone that makes each bite hold together.

I never plan them much, and somehow they always end up better than I imagine, colors and textures doing their own thing. They look like a little edible mystery on the plate and they travel well, so I find myself packing them anytime I want something interesting and not boring.

Ingredients

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Big leafy wraps packed with fiber, calcium and vitamin K, sturdy and mild tasting
Crunchy, colorful source of vitamin C and antioxidants, slightly peppery, keeps things fresh
Creamy healthy fats, potassium and fiber, adds richness and balances it’s sharp flavors
Sesame paste gives nutty depth, plant protein and calcium, makes the dressing silky
Bright, spicy zing, anti inflammatory and aids digestion, small kick of heat
Toasted seeds or nuts add crunch, healthy fats and extra texture, little earthiness
Herby, citrusy lift that brightens everything, small amounts transform flavor profile

Ingredient Quantities

8 large collard green leaves, stems trimmed

1 cup shredded red cabbage (about 3 oz / 85 g)

1 large carrot, peeled and shredded (about 1 cup)

1 medium cucumber, julienned (about 1 cup)

1 red bell pepper, thinly sliced

1 ripe avocado sliced

1 cup alfalfa sprouts or microgreens

1/4 cup fresh cilantro chopped

2 green onions thinly sliced

1/4 cup toasted sunflower seeds or chopped walnuts for crunch

1 lime, wedges for serving

1/3 cup tahini (sesame paste)

1 tablespoon fresh ginger, finely grated (about a 1 inch piece)

1 clove garlic, minced

2 tablespoons fresh lemon juice or lime juice

1 tablespoon coconut aminos

2 tablespoons extra virgin olive oil or avocado oil

2 to 4 tablespoons warm water to thin

1/2 teaspoon sea salt plus more to taste

Pinch black pepper optional

How to Make this

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1. Prep the collards: trim the thick stem from each leaf, shave or thin the center rib if it’s bulky, then run the leaves briefly under hot tap water or dip them in warm water for 20 to 30 seconds to make them more pliable; pat dry with a towel.

2. Chop and shred the filling: shred 1 cup red cabbage, peel and shred 1 large carrot, julienne 1 medium cucumber, thinly slice 1 red bell pepper, slice 1 ripe avocado, thinly slice 2 green onions, chop 1/4 cup cilantro, and have 1 cup alfalfa sprouts or microgreens ready.

3. Toast the crunch if you want: warm a dry skillet over medium and toast 1/4 cup sunflower seeds or chopped walnuts for 2 to 3 minutes until fragrant, tossing constantly. If you want truly raw, skip toasting.

4. Make the ginger tahini dressing: whisk together 1/3 cup tahini, 1 tablespoon finely grated fresh ginger, 1 minced garlic clove, 2 tablespoons fresh lemon or lime juice, 1 tablespoon coconut aminos, 2 tablespoons extra virgin olive oil or avocado oil, 1/2 teaspoon sea salt and a pinch of black pepper. Add 2 to 4 tablespoons warm water a little at a time until the dressing is smooth and pourable, then taste and adjust salt or acid.

5. Assemble on a collard leaf: lay a leaf flat, spread about 1 to 2 tablespoons of dressing in the center, then pile on a little shredded cabbage, carrot, cucumber, bell pepper, avocado slices, sprouts, cilantro and a sprinkle of green onions and toasted seeds.

6. Roll it tight: fold the short sides in toward the center, then fold the bottom up and roll the leaf over the filling snugly so it holds together. If you like, wrap the finished roll in parchment or plastic to keep it tight while you do the rest.

7. Repeat for the remaining 7 leaves, using the rest of the filling and dressing. Keep extra dressing for dipping.

8. Serve: slice the wraps in half if you want, squeeze lime wedges over them and pass extra dressing on the side.

9. Storage tips: wraps are best eaten right away but will keep in the fridge for up to 24 hours wrapped in a damp paper towel inside an airtight container. Store leftover dressing in the fridge for up to 5 days. If making ahead, you can add avocado right before serving to keep it from browning.

Equipment Needed

1. Large cutting board, sturdy for trimming stems and rolling the leaves
2. Sharp chef’s knife, for shaving ribs and slicing veggies cleanly
3. Box grater or vegetable peeler, to shred the carrot and cabbage
4. Julienne peeler or sharp paring knife, for the cucumber and thin strips
5. Medium bowl and a whisk, to mix the ginger tahini dressing (it helps to have a spatula too)
6. Small dry skillet and a spatula or wooden spoon, to toast sunflower seeds or walnuts if you want crunch
7. Measuring cups and spoons, for the tahini, oil, lemon and seasonings
8. Clean kitchen towels or paper towels plus plastic wrap or parchment, to pat leaves dry and keep the rolls tight for storage

FAQ

Q: Can I swap the collard greens for something else? A: Yes, you can use large romaine leaves, Swiss chard, or softened kale if you cant find collards. Tortillas or large butter lettuce work too but the wrap will be less sturdy.

Q: How do I stop the collard leaves from tearing when I roll them? A: Trim the thick stem, then soften the leaves by blanching them in boiling water for 15 to 20 seconds and plunging into ice water, or microwave a damp towel over them for 20 seconds. Put fillings on the lower third, fold the sides in, then roll up tightly but not stuffed too full.

Q: How long does the ginger tahini dressing keep in the fridge? A: Stored in an airtight jar it will keep about four to five days. Tahini thickens when cold so stir or whisk and add a splash of warm water or lemon juice to loosen it before using.

Q: Can I make these ahead for lunch the next day? A: You can pre chop and store components separately, keep the dressing in its own container and the wraps unassembled. If you must assemble ahead, lay a piece of parchment or a lettuce leaf between filling and collard to reduce sogginess, and eat within a day.

Q: I have a nut allergy, is this recipe safe and can I add protein? A: The recipe already uses seeds as an option but skip any walnuts and use toasted sunflower or pumpkin seeds. For extra protein add chickpeas, baked tofu, tempeh, or cooked quinoa.

Q: My tahini dressing is bitter or too thick, how do I fix it? A: Whisk in warm water a tablespoon at a time until you reach the thickness you like. A little extra lemon or lime juice and a pinch of salt or a drizzle of maple syrup balances bitterness. Add more coconut aminos or oil for a rounder flavor.

Veggie Wraps (+ Ginger Tahini Dressing) Recipe Substitutions and Variations

Collard green leaves: use large sturdy lettuce leaves like romaine or butter lettuce for an easier roll, swiss chard or lacinato kale (stems removed and briefly steamed) if you still want that leafy bite, or even whole wheat tortillas or flatbreads for a more familiar wrap vibe
Tahini: swap with sunflower seed butter for a sesame free option, almond or cashew butter for a nuttier creaminess, or plain Greek yogurt mixed with a little sesame oil if you want a tangy, less oily dressing
Fresh ginger: 1 tablespoon fresh can be replaced with about 1/4 teaspoon ground ginger, 1 tablespoon store bought ginger paste, or a few teaspoons of thinly sliced pickled ginger for a milder, tangy lift
Coconut aminos: use low sodium soy sauce for a closer salty umami, tamari for a gluten free choice, or Bragg Liquid Aminos if you want something very similar in flavor

Pro Tips

1. Use a vegetable peeler to shave the thick collard rib so the leaf rolls easier, and if a leaf still feels stiff, stack it with another and roll them together for extra support, it keeps the filling from poking through.

2. Keep cucumber and shredded cabbage from making it soggy by salting them lightly and letting them sit in a colander for 10 minutes then pat dry, or just press them between paper towels before you assemble.

3. Make the tahini dressing ultra smooth by warming the tahini a few seconds in a microwave or whisking with warm water in stages, taste after you thin it though because tahini can change flavor as it loosens.

4. Toast the sunflower seeds or walnuts with a pinch of salt and a quick shake of smoked paprika or cumin for more flavor, and if you need these to hold longer wrap each finished roll tightly in parchment or plastic and chill so they stay firm when you slice.

Veggie Wraps (+ Ginger Tahini Dressing) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I reimagined Rainbow Summer Rolls with layers of crisp vegetables and a ginger tahini dressing that hides an unexpected savory twist.

Servings

servings

Calories

373

kcal

Equipment: 1. Large cutting board, sturdy for trimming stems and rolling the leaves
2. Sharp chef’s knife, for shaving ribs and slicing veggies cleanly
3. Box grater or vegetable peeler, to shred the carrot and cabbage
4. Julienne peeler or sharp paring knife, for the cucumber and thin strips
5. Medium bowl and a whisk, to mix the ginger tahini dressing (it helps to have a spatula too)
6. Small dry skillet and a spatula or wooden spoon, to toast sunflower seeds or walnuts if you want crunch
7. Measuring cups and spoons, for the tahini, oil, lemon and seasonings
8. Clean kitchen towels or paper towels plus plastic wrap or parchment, to pat leaves dry and keep the rolls tight for storage

Ingredients

8 large collard green leaves, stems trimmed
1 cup shredded red cabbage (about 3 oz / 85 g)
1 large carrot, peeled and shredded (about 1 cup)
1 medium cucumber, julienned (about 1 cup)
1 red bell pepper, thinly sliced
1 ripe avocado sliced
1 cup alfalfa sprouts or microgreens
1/4 cup fresh cilantro chopped
2 green onions thinly sliced
1/4 cup toasted sunflower seeds or chopped walnuts for crunch
1 lime, wedges for serving
1/3 cup tahini (sesame paste)
1 tablespoon fresh ginger, finely grated (about a 1 inch piece)
1 clove garlic, minced
2 tablespoons fresh lemon juice or lime juice
1 tablespoon coconut aminos
2 tablespoons extra virgin olive oil or avocado oil
2 to 4 tablespoons warm water to thin
1/2 teaspoon sea salt plus more to taste
Pinch black pepper optional

Directions

Prep the collards: trim the thick stem from each leaf, shave or thin the center rib if it’s bulky, then run the leaves briefly under hot tap water or dip them in warm water for 20 to 30 seconds to make them more pliable; pat dry with a towel.
Chop and shred the filling: shred 1 cup red cabbage, peel and shred 1 large carrot, julienne 1 medium cucumber, thinly slice 1 red bell pepper, slice 1 ripe avocado, thinly slice 2 green onions, chop 1/4 cup cilantro, and have 1 cup alfalfa sprouts or microgreens ready.
Toast the crunch if you want: warm a dry skillet over medium and toast 1/4 cup sunflower seeds or chopped walnuts for 2 to 3 minutes until fragrant, tossing constantly. If you want truly raw, skip toasting.
Make the ginger tahini dressing: whisk together 1/3 cup tahini, 1 tablespoon finely grated fresh ginger, 1 minced garlic clove, 2 tablespoons fresh lemon or lime juice, 1 tablespoon coconut aminos, 2 tablespoons extra virgin olive oil or avocado oil, 1/2 teaspoon sea salt and a pinch of black pepper. Add 2 to 4 tablespoons warm water a little at a time until the dressing is smooth and pourable, then taste and adjust salt or acid.
Assemble on a collard leaf: lay a leaf flat, spread about 1 to 2 tablespoons of dressing in the center, then pile on a little shredded cabbage, carrot, cucumber, bell pepper, avocado slices, sprouts, cilantro and a sprinkle of green onions and toasted seeds.
Roll it tight: fold the short sides in toward the center, then fold the bottom up and roll the leaf over the filling snugly so it holds together. If you like, wrap the finished roll in parchment or plastic to keep it tight while you do the rest.
Repeat for the remaining 7 leaves, using the rest of the filling and dressing. Keep extra dressing for dipping.
Serve: slice the wraps in half if you want, squeeze lime wedges over them and pass extra dressing on the side.
Storage tips: wraps are best eaten right away but will keep in the fridge for up to 24 hours wrapped in a damp paper towel inside an airtight container. Store leftover dressing in the fridge for up to 5 days. If making ahead, you can add avocado right before serving to keep it from browning.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.